Classic Quiche Lorraine

Quick Info

Breakfast, Lunch Eggs Over 30 min 6


Classic Quiche Lorraine


Here's a classic quiche recipe that is filled with savory flavors of onions, bacon and Swiss cheese.


  • 1 cup all-purpose flour
  • 1/4 teaspoon salt
  • 1/3 cup cold Land O Lakes® Butter, cut into chunks
  • 3 to 4 tablespoons cold water
  • 8 slices crisply cooked bacon, crumbled
  • 1/3 cup chopped onion
  • 4 (1 cup) ounces shredded Swiss cheese
  • 2 cups Land O Lakes® Half & Half
  • 4 Land O Lakes® Eggs
  • 1/4 teaspoon salt
  • 1/8 teaspoon pepper
  • 1/8 teaspoon ground nutmeg
Dash of hot pepper sauce, if desired


Heat oven to 375°F.
Combine flour and 1/4 teaspoon salt in bowl; cut in butter with pastry blender or fork until mixture resembles coarse crumbs. Stir in enough water with fork; just until flour is moistened. Shape dough into a ball; flatten slightly. 
Roll out dough on lightly floured surface into 12-inch circle. Fold into quarters. Carefully place pastry into ungreased 9-inch glass pie pan. Carefully unfold pastry, pressing firmly against bottom and sides of pie pan. Trim crust to 1/2 inch from edge of pan. Crimp or flute edge. 
Sprinkle bacon onto crust; top with onion and cheese. Combine all remaining filling ingredients in bowl; beat with whisk until well mixed. Pour over cheese in pan. 
Bake 40-45 minutes or until center is set. Let stand 10 minutes before cutting. 
Recipe Tips:
- To save preparation time, use a refrigerated prepared pie crust.
- If edges are browning too quickly, cover with strips of aluminum foil.
- Roll out crust pastry on floured surface. Use rolling pin to roll out dough, slide metal spatula under dough to loosen, adding more flour under dough if sticking. 

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